University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11081 Belgrade, Serbia.
University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11081 Belgrade, Serbia.
Food Chem. 2019 Jun 30;284:28-44. doi: 10.1016/j.foodchem.2019.01.107. Epub 2019 Jan 23.
The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat- and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.
本研究旨在评估在复杂食物基质（FM）中添加葡萄提取物对多酚含量、组成、生物利用度和消化过程中抗氧化活性的影响。葡萄提取物和 FM 分别在相同条件下作为对照进行测试。FM 本身含有大量的酚酸和类黄酮，影响葡萄提取物中多酚的最终回收。与不添加 FM 的消化相比，FM 显著增加了葡萄籽提取物消化后多酚的总回收率；然而，原花青素和总类黄酮的回收率较低。消化液和 FM 化合物显著增加了葡萄提取物消化物中的总多酚含量，并显著提高了它们的 ABTS 清除活性和亚铁离子螯合能力。本研究表明，在肉类和谷物产品中添加葡萄多酚提取物可能是一种很好的策略，可以制定更健康的饮食。
